Wendy's Almond Salad
- Number of Servings: 12
Ingredients
Almonds:2 cups slivered almonds2 T Soft Margarine (I use light)2 T SplendaDressing:1 Cup Canola Oil1/2 Cup White Vinegar1/2 Cup Splenda2 T Janes Krazy Mixed-up Salt2 tsp Poppy Seeds3 Bags Butter Lettuce2 Cans Rice Noodles (find them next to chow mein noodles)
Slowly cook almonds, margine, & splenda over stovetop until browned. Set aside & let cool.
Make dressing by combing all the ingredients (except rice noodles & lettuce).
Top lettuce with dressing, almonds, & rice noodles right before serving. Only put together & dress small amounts of salad at a time. You won't use all the dressing (it should stay good in fridge for 2 weeks). If there is any left over it won't be soggy.
Number of Servings: 12
Recipe submitted by SparkPeople user CMIELKE4.
Make dressing by combing all the ingredients (except rice noodles & lettuce).
Top lettuce with dressing, almonds, & rice noodles right before serving. Only put together & dress small amounts of salad at a time. You won't use all the dressing (it should stay good in fridge for 2 weeks). If there is any left over it won't be soggy.
Number of Servings: 12
Recipe submitted by SparkPeople user CMIELKE4.
Nutritional Info Amount Per Serving
- Calories: 305.3
- Total Fat: 28.9 g
- Cholesterol: 0.0 mg
- Sodium: 460.3 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 3.0 g
- Protein: 5.0 g
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